Fire-Roasted Quinoa Stuffed Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fire-Roasted Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Fire-Roasted Quinoa Stuffed Bell Peppers

Savor the vibrant flavors of fire-roasted tomatoes and a hearty mix of quinoa, lean ground turkey, and black beans nestled inside sweet, roasted bell peppers. This dish delivers an exciting balance of textures and a warm, smoky kick, making it a nourishing choice that’s as satisfying as it is colorful.

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NUTRITION

947kcal
Protein
67.6g
Fat
33.5g
Carbs
105.9g

SERVINGS

1 serving

INGREDIENTS

2 red bell peppers

1 cup cooked quinoa

6 oz lean ground turkey

1 cup black beans, drained

1 cup fire-roasted diced tomatoes

1/4 cup diced red onion

2 cloves garlic, minced

1 tablespoon olive oil

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with a bit of olive oil and set aside.

  • 3

    Heat the remaining olive oil in a skillet over medium heat. Add the diced red onion and minced garlic, sautéing until fragrant and translucent.

  • 4

    Add the lean ground turkey to the skillet and cook until browned and fully cooked, breaking it up into small pieces.

  • 5

    Stir in the cooked quinoa, black beans, and fire-roasted diced tomatoes. Season with your choice of salt, pepper, and additional spices if desired, then let the mixture simmer for about 5 minutes.

  • 6

    Spoon the filling evenly into the hollowed bell peppers. Place the stuffed peppers in a baking dish.

  • 7

    Bake in the preheated oven for 20-25 minutes until the peppers are tender and slightly charred on the edges.

  • 8

    Remove from oven and serve warm.

Fire-Roasted Quinoa Stuffed Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fire-Roasted Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Fire-Roasted Quinoa Stuffed Bell Peppers

Savor the vibrant flavors of fire-roasted tomatoes and a hearty mix of quinoa, lean ground turkey, and black beans nestled inside sweet, roasted bell peppers. This dish delivers an exciting balance of textures and a warm, smoky kick, making it a nourishing choice that’s as satisfying as it is colorful.

NUTRITION

947kcal
Protein
67.6g
Fat
33.5g
Carbs
105.9g

SERVINGS

1 serving

INGREDIENTS

2 red bell peppers

1 cup cooked quinoa

6 oz lean ground turkey

1 cup black beans, drained

1 cup fire-roasted diced tomatoes

1/4 cup diced red onion

2 cloves garlic, minced

1 tablespoon olive oil

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with a bit of olive oil and set aside.

  • 3

    Heat the remaining olive oil in a skillet over medium heat. Add the diced red onion and minced garlic, sautéing until fragrant and translucent.

  • 4

    Add the lean ground turkey to the skillet and cook until browned and fully cooked, breaking it up into small pieces.

  • 5

    Stir in the cooked quinoa, black beans, and fire-roasted diced tomatoes. Season with your choice of salt, pepper, and additional spices if desired, then let the mixture simmer for about 5 minutes.

  • 6

    Spoon the filling evenly into the hollowed bell peppers. Place the stuffed peppers in a baking dish.

  • 7

    Bake in the preheated oven for 20-25 minutes until the peppers are tender and slightly charred on the edges.

  • 8

    Remove from oven and serve warm.